Pecan Griddle Cakes
Fluffy, golden, and packed with nutty goodness, these Pecan Griddle Cakes are a breakfast lover's dream. Made with buttermilk for an irresistibly tender texture and infused with the warm, toasty flavor of chopped pecans, these pancakes strike the perfect balance between sweetness and richness. The batter comes together quickly with pantry staples like all-purpose flour, baking powder, and vanilla, and the melted butter adds a touch of indulgence. Toasting the pecans enhances their flavor, taking these griddle cakes to the next level. Serve them piping hot, topped with a generous drizzle of maple syrup and your favorite add-ons for an unforgettable morning treat. Perfect for weekend brunches or any day that calls for a comforting stack of pancakes, these pecan griddle cakes are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1.25 cups Buttermilk
- 1 large Egg
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cups Pecans, chopped and toasted
- 1 as needed Vegetable oil or butter (for greasing the pan)
- 1 as desired Maple syrup (for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until well combined.
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the chopped and toasted pecans into the batter until evenly distributed.
Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the griddle for each griddle cake, spreading slightly to create an even circle.
Cook the griddle cakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the griddle as needed between batches.
Serve the pecan griddle cakes warm with maple syrup and any additional toppings you prefer.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2555 mg | 111% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 55.0 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 464 mg | 36% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
